Stuffed Pasta Shells

You can put this dish together a few hours in advance, refrigerate, and bake when ready to serve guests.

Ingredients

Spinach-Ricotta
Filling:

1 lb. fresh
spinach or thawed and drained frozen spinach

1 T chopped
onion

1 T butter

1 beaten egg

2/3 C ricotta
cheese

½ C grated
Parmesan cheese

1/8 t ground
nutmeg

salt and
pepper to taste

About 20
large pasta shells

1 can lasagna sauce or tomato sauce with Italian
seasonings

Preparation

Cook fresh spinach until it releases its liquid
and drain or squeeze thawed spinach to drain all liquid. Heat thawed and
drained spinach in the butter with the onion until onion is tender. Combine egg
and all cheeses and seasonings in a mixing bowl. When spinach and onion mixture
is cooled, add it to the cheese mixture. Meanwhile, cook pasta shells al dente.
Cool by rinsing in cold water; drain. Stuff shells with spinach-ricotta filling.
Place in large casserole and cover with lasagna sauce. Cook at 350 degrees oven
for 30 minutes.